Cooked lamb how to save
Cooked lamb is not suitable for long time preservation, it is best to eat within 1-2 days, if you need to save for a long time, you can remove the tendons of lamb, wrapped in plastic wrap, and then a layer of newspaper and a layer of towels wrapped in the refrigerator freezer, freezer storage, generally can be preserved for 1 month without deterioration.
cooked lamb how to do delicious braised lamb ribs
Ingredients: lamb ribs 1500 grams of meat, 2 carrots, 2 fennel, 2 dried chili peppers, green onions, ginger, soy sauce, water in moderation.
Methods:
1, lamb ribs cleaned, cut into pieces, slightly scalded in a pot of boiling water, into the casserole.
2, carrots cut into pieces, into the casserole, and then increase the fennel, dried chili peppers, green onions, ginger, soy sauce, the amount of water, with a large fire after the boil to a small fire stew, thickened marinade into.
Steamed lamb
Ingredients: 750 grams of lean lamb, green onions, ginger, fennel, pepper, chicken broth, salt, monosodium glutamate, sesame oil.
Practice:
1, lean mutton cut into 3 large pieces, washed into the pot of boiling water to cook a little, fish out and wash.
2, lamb and then into the boiling water, add onion, ginger, fennel, pepper, each moderate, cooked.
3, the lamb fished out, cooled, de-floating foam, cut into thin slices, pad into the bottom of the bowl into a trapezoidal shape, the top of a small amount of green onions, ginger, plus chicken broth, on the cage steamed for 15 minutes to take out.
4, go to the onion, ginger, soup leaching into the pot, meat buckle into the soup plate, and then the original soup with the right amount of salt and monosodium glutamate seasoning, plus sesame oil, poured on the mutton that is.
How to identify mutton
One should smell the flavor of the meat: normal a very strong smell of mutton, additives mutton mutton is very light and with a clear odor.
Second, look at the color of the meat: the general color of lamb without additives is bright red, there are problems with the meat was dark red.
The second thing to look at is the color of the meat.